Instructions

1. Heat half of the coconut cream in a pot over medium heat.
2. Once the coconut cream starts to boil, fry off the green curry paste in it until fragrant.
3. Pour the rest of the coconut cream in and continue to stir for about 1-2 minutes
4. Add beef and kaffir lime leaves to the pot and cook until the beef is done. If your curry is too thick, you can add ½ cup of water to it at this point.
5. Add fish sauce and sugar and taste-test your green curry to see if it needs more fish sauce or sugar.
6. Once the curry is boiling, toss in the Thai eggplant and pea eggplant and cook for another 2 minutes.
7. Toss the Thai basil leaves in and turn off the heat.